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Ingredients
- 1 cup flour
- 1/2 cup butter or margarine, softened
- 1 cup finely chopped pecans
- 1 (8 oz.) package cream cheese, softened
- 1 cup sugar
- 1 (8 oz.) carton frozen non-dairy whipped topping, thawed
- 1 (6 3/4 oz.) package instant vanilla pudding mix
- 1 (6 3/4 oz.) package instant chocolate pudding mix
- 3 cups cold milk
- Grated chocolate candy bar, optional
Preparation
Step 1
1. Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 13x9 – inch baking pan. Bake at 350° F, 15 to 20 minutes until lightly golden. Cool.
2. Beat cream cheese with sugar until smooth. Fold in half of whipped topping. Spread mixture over cooled crust. Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and thickened. Spread over cream cheese layer.
3. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar. Cover and refrigerate overnight.